Thursday, October 17, 2013

Recipe Reviewed: Parmesan Crusted Grilled Cheese

Tomato Soup with Grilled Cheese Sandwiches got a serious upgrade at our house last night.  The soup was fun to make and had great flavor - translated to “just the right amount of heat”.  The sandwiches look classy and have a marvelous combination of flavors.

Wednesday Menu – Parmesan Crusted Grilled Cheese, Poblano-Tomato Soup
Farm Share Food – Arugula, Tomatoes, Garlic, Carmen Pepper, Poblano Peppers
Parmesan Crusted Grilled Cheese
I have a recommendation on how to build these sandwiches.
My husband’s grandfather taught him to eat his toast butter side down.  The theory is that if you have the butter side touch your tongue you will enjoy the flavor more.  The first time I made these sandwiches my husband suggested that only one side needed to be crusted with Parmesan for the same reason his grandfather believed you should eat toast butter side down.  Makes sense to me and it made sandwich construction easier.
I suggest brushing one side of each piece of bread with olive oil.  Then one the opposite side spread one piece of bread with mustard and one piece with jam.  Then put one piece on heated pan and top with cheese and arugula.  The other piece of bread should be pressed into Parmesan to coat.  Then finish sandwich with Parmesan crusted piece of bread.

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